This video, titled "Miso Nikomi Udon - A Taste of Yamamotoya Honten's Long-Established Udon Noodles" (味噌煮込みうどん♪　～老舗の山本屋総本店の味を再現～), was released by "papadesuyo777." In this video, they recreate the flavors of Yamamotoya Honten, a long established restaurant that makes Miso Nikomi Udon, a Nagoya specialty. Yamamotoya Honten has been famous in Nagoya since the Taisho era (1912-1926) for its Miso Nikomi Udon noodles. In this video, in order to recreate the taste of Yamamotoya Honten, the noodles are made by hand from medium strength cake flour. Not only does it show how to reproduce the flavor of Yamamotoya Honten's noodles, but it also shows the cooking in detail. At the end of the video, you can see the details of the recipe. Check out the video to see how it is made!

This video, titled "[Tentative title] The 8th National Udon Summit in Kumagaya 2018" (【仮題】第8回 全国ご当地うどんサミット in 熊谷 2018), was released by "National Udon Summit in Kumagaya" (全国ご当地うどんサミット in 熊谷). This video shows the 8th National Udon Summit in Kumagaya, that took place in 2018. Thirty-two restaurants from Hokkaido to Kyushu participated in the event and 120,000 people visited the event over two days. Visitors were able to compare unique local udon dishes and vote for their favorite participating restaurant. 2018's grand prize went to "Kumagai Udon" from Saitama Prefecture. The video introduces 32 different types of "local udon" that vary in shape, color, and soup stock depending on the region. We hope you'll take a look at the excitement of the event!

This video, titled "Marugame Seimen｜Sanuki-Style Ordering" (丸亀製麺　讃岐式注文方法), was released by "Marugame Seimen" (丸亀製麺). This video shows how to order at Marugame Seimen. The ordering process is cafeteria style, so you order udon first. After that, you follow the flow to the tempura and omusubi (onigiri) corner, and finally pay for your food. Be sure to check out the video to see how it all works!

This video, titled "Soba Station Tour: Kitsune Udon (Takamatsu Station's Renrakusen Udon)" (【駅そば巡り】きつねうどん（高松駅の連絡船うどん）), was released by "Travel and Trains: Katsuhiko Hotta" (旅と鉄道・堀田勝彦). This video introduces the stand-up udon shop Renrakusen Udon at Takamatsu Station in Kagawa Prefecture. Kagawa Prefecture is famous for its udon noodles, and Renrakusen Udon (連絡船うどん) is a popular and famous restaurant at Takamatsu Station. In the video, you can see how the udon is eaten with a large piece of fried tofu.

This video, titled "GION SASAKI SHIME NO GOHAN MAY," was released by "GION SASAKI." In this video, Hiroshi Sasaki, a chef at Gion Sasaki, a Michelin-starred restaurant in Kyoto, shows how he makes sushi. When you hear the words "Japanese food," sushi is probably up there on the list of things that come to mind. Hiroshi Sasaki's sushi is unique in that it is all beautifully made. The magnificent knife handling and making of sushi is well worth the watch. The video s only 4 minutes long, making it an easy one to watch even when you're busy. At the 3:38 mark, a series of sushi is served on a single plate and you can see the attention to detail of Hiroshi Sasaki from its arrangement.

Minazuki no Hassun - A Dish to Pray for Good Health, Prepared by the Three-Michelin Star Restaurant, Gion Sasaki This video shows Gion Sasaki preparing "minazuki no hassun," a dish to pray for good health. Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. The appetizer is served in the middle of a Kaiseki course, and is a dish that features several dishes made from seafood, vegetables, and other ingredients, allowing you to enjoy a little bit of everything. The name for the month of June on the lunisolar calendar is "Minazuki" (水無月) in Japanese. There is also a "wagashi" (Japanese confectionery) called "Mizunazuki" which is a sweet with azuki beans on top of uirou (sweet rice jelly), and in Kyoto, it is customary to eat this sweet in June, halfway through the year when the summer purification ceremonies are held, to pray for good health for the remaining half of the year. Gion Sasaki's "Minazuki no Hassun" includes a variety of dishes that pray for six months of good health, such as matcha uiro topped with azuki beans, sushi rolls made of vinegared rice that looks like mashed potatoes, roasted duck, Hachiman-maki, nasu dengaku, and tomatoes. Be sure to check out how it's made in the video! ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Homepage】Gion Sasaki http://gionsasaki.com/ 【Tabelog】Gion Sasaki (祇園 さゝ木) https://tabelog.com/en/kyoto/A2601/A260301/26001863/

Sushi Aoki, Ginza - Two stars in the Michelin Guide This video is a documentary on the famous sushi restaurant "Ginza Sushi Aoki" in Tokyo's Ginza district. Ginza Sushi Aoki is located in Ginza where many of the best sushi restaurants are located, and has been awarded 2 stars in the Michelin Guide. In the video, the chef prepares fish that he has carefully selected from Tsukiji Market and talks to us about the fish and ingredients as we watch from the counter. Also, from 2:18, you can see the tuna being processed, and from the big slice of tuna, you can see the bellows, marbled fatty tuna, medium fatty tuna, and lean meat. The marbled fatty tuna is sometimes mistaken for marbled beef because of its appearance. Ginza Sushi Aoki is also open for lunch, and you can enjoy the taste of a Michelin Guide restaurant at a reasonable price. Definitely give it a try if you have the chance! ◆Ginza Sushi Aoki Store Information◆ 【Address】Ginza Takahashi Bldg. 2nd fl., Ginza 6-7-4, Chuo-ku, Tokyo 【Access】A 2-minute walk from Exit B5 of Ginza Station off the subway line 【Price Range】¥20,000+ 【Hours】12:00-13:30 (L.O.) / 17:00-21:30 (L.O.) 【Closures】New Year's holiday season (12/31-1/1) 【Parking】None 【Phone】03-3289-1044 【Official Homepage】Ginza Sushi Aoki https://www.sushiaoki.jp/en/index.html 【Tabelog】Ginza Sushi Aoki Ginza Branch (銀座 鮨青木 銀座本店) https://tabelog.com/en/tokyo/A1301/A130101/13000563/

This video, titled "[Two Stars in the Michelin Guide Yokohama] Enjoy Kaiseki Cuisine in a 50-Year-Old Sukiya-Zukuri Building｜The Essence of Japanese Cuisine ~ Masago Saryo" ([ミシュランガイド横浜二つ星]・築50年の数奇屋造りの一軒家で楽しむ懐石料理 和食の真髄を堪能~ 真砂茶寮 ~), was released by Restaurant ShortShort Films. This video introduces "Masago Saryo," a 50-year-old restaurant in Yokohama that has been awarded two Michelin stars. The restaurant has the appearance of a quiet hideaway, serving kaiseki cuisine that allows diners to relax and just enjoy the flavors. It's not so much about the deliciousness of the food as it is about the quiet enjoyment of Japanese cuisine. In this video, the owner of Masago Saryo talks about his passion for his restaurant and his cuisine.

Unagi Hitsumabashi, a Specialty of Nagoya City, Aichi Prefecture This video shows the Hitsumabushi at Shirakawa, a restaurant in Nagoya City, Aichi Prefecture. Hitsumabushi is a dish in which a quarter of the unagi kabayaki on rice is served in a bowl, topped with condiments and spices such as green onion, wasabi, and chopped nori, and then topped with dashi or tea. Hitsumabushi is said to be a local gourmet that originated in Nagoya. Shirakawa, introduced in this video, is also located in Nagoya City, and Shirakawa's unagi hitsumabushi is served with dashi. Be sure to try Nagoya's specialty, unagi hitsumabushi! ◆Shirakawa Store Information◆ 【Address】3-15-33 Sakae, Naka Ward, Nagoya City, Aichi Prefecture Sakae Gas Building, B1F 【Access】A 1-minute walk from Yabacho Station off the Meijo Subway Line. 【Avg. cost】¥2400+ 【Hours】11:00-14:30 (Last order) / 17:00-20:00(Last order) 【Closures】None 【Parking】None 【Phone】+81-50-5597-8629 【Official Website】Nagoya's Specialty Hitsumabushi｜Unagi Shirakawa https://hitsumabushi.jp/ 【Tabelog】Shirakawa Sakae Gas Building Branch https://tabelog.com/en/aichi/A2301/A230103/23006137/

This video, titled "[Cucumber Decoration] 11 Types of Cucumber Decoration｜A Sushi Chef's Knife Skills" (【きゅうりの飾り切り】11種類の胡瓜の細工　寿司職人の包丁技術 Cucumber decoration), was released by "よろいチャンネル yoroisushi." This video shows how to cut up cucumbers in decorative shapes. It shows 11 different ways to cut cucumbers, making use of the dark green surface and the fresh yellow-green color of the inner portion of the cucumber If you watch the video and get used to making small, consistent cuts, you'll be able to do this at home! You can place the cucumber slices on a dish to add some flare to your meals! You can also see how amazing the sushi chef's knife work is, so be sure to check out the video to see him in action.

This video, released by "Rakusan Cook" (楽参クック), is titled "ますの寿司」'Masu no Sushi' with trout salmon." This video shows how to make masuzushi at home using Donaldson trout, a specialty of Toyama. In the video they use a cake mold for the round shape of masuzushi. They also use Donaldson trout (called "trout salmon" in Japanese), and you can see how beautiful it is in the video!

This video, titled "[Recipe] Japanese Traditional Sushi "Ehomaki" #8," was released by "Gucci Fufuu's 'What Are We Eating Today?'" (ぐっち夫婦の今日なにたべよう?). This is a recipe for a variety of seaweed rolls with a mix of ingredients including tuna, salmon, and eggs. It's under 5 minutes long, so if you're feeling like making sushi at home, you should definitely give this video a try! It features Japanese and English notes to make each step of the process easier to understand. The preparation process is also easy to understand. It also shows how to serve it at 4:20, so if you're learning how to serve food, consider checking it out!

This video, titled "【Michelin 3 Stars】Japanese Food -Gourmet food in japan【yamasaki】," was released by "Prince Uni Channel【Japanese Gourmet】." The video introduces a famous restaurant in Toyama, the only one in Japan's Hokuriku region to have received three Michelin stars, "Japanese Cuisine Yamazaki." Yamazaki, the only Japanese restaurant in Toyama to receive three Michelin stars and beating out many other famous restaurants in Hokuriku, is sure to make your taste buds dance with its many flavorful dishes. The fact that you can enjoy luxury meals at such reasonable prices at a high-end restaurant is also a key point. Why not stop by for a delicious meal on your way to Toyama? This video introduces a course meal at Yamazaki, so if you're interested, be sure to check it out.

Kawachiya - A Long Established Eel and Fish Restaurant in Tokyo's Shibamata Taishakuten This video shows the eel dishes at Kawachiya in Katsushika, Tokyo. Kawachiya is a long-established eel and fish restaurant that has been in business for over 250 years in Shibamata Taishakuten, a downtown area of Tokyo famous for the movie series "Otoko wa Tsuraiyo" (It's Tough Being a Man). The menu includes eel dishes such as unaju, hitsumabushi, kabayaki, the rare unagi-arai, etc., as well as carp dishes, tempura, bentos, course meals, and more. When you visit Katsushika, Tokyo, be sure to try the flavors that have been handed down since the Edo period. ◆Kawachiya Store Information◆ 【Address】7-6-16 Shibamata, Katsushika, Tokyo 【Access】A 3-minute walk from Shibamata Station off the Keisei Line / 5 minutes by car or bus from Kanamachi Station off the JR Joban Line / 15 minutes by car from Koiwa Station off the JR Sobu Line 【Avg. Cost】¥3200+ 【Hours】11:00-19:00 【Closures】None 【Parking】Yes, 21 cars 【Phone】03-3657-4151 【Official Website】Kawachiya https://www.kawachiya.biz/ 【Tabelog】Kawachiya https://tabelog.com/en/tokyo/A1324/A132403/13018080/

RyuGin - Three Stars in the Michelin Guide This video introduces the amazing "Oyogashi Ayu" (Swimming Sweetfish), at the Japanese restaurant "RyuGin" in Roppongi, Tokyo. In the video you can see the fish swimming around in salt water before being turned into amazing cuisine. This gives them a somewhat salty taste as they absorb the salt through their gills. Also, when they skewer the sweetfish, they stick the gall bladder with the skewer to release the bile and reduce the bitterness of the sweetfish, giving it an elegant aroma. Every process is at RyuGin has a purpose and brings out the most flavor possible. Be sure to check out the video to see their superb river fish dishes. ◆RyuGin Store Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station off the Tokyo Metro Chiyoda Line, Hibiya Line, and Toei Subway Mita Line / Directly connected to Yurakucho Station off the Tokyo Metro Yurakucho Line (4-minute walk) / Directly connected to Ginza Station off the Tokyo Metro Marunouchi Line, Hibiya Line and Ginza Line (5 minutes walk) / Yurakucho Station off the JR Yamanote and Keihin Tohoku lines (5-minute walk) 【Price Range】¥50,000+ 【Hours】17:30-23:00 (L.O. 20:00) 【Closures】Irregular ※Please check on their website 【Parking】None 【Phone】03-6630-0007 【Official Homepage】日本料理 龍吟 | Nihonryori RyuGin http://www.nihonryori-ryugin.com/ 【Tabelog】RyuGin (龍吟) https://tabelog.com/tokyo/A1301/A130102/13001457/

This video, titled "[Chashu] How to Make the Chashu Pork of a Popular Ramen Restaurant! [Barbeque Pork] [Ramen] [Boiled Pork] [Stockpot], [Petitlucky] Vol. 3. #StayHome #WithMe #TogetherAtHome" (チャーシュー】人気ラーメン店のチャーシューの作り方教えちゃいます【焼豚】【ラーメン】【煮豚】【寸胴】【プチラッキー】Vol.3 #StayHome #WithMe #家で一緒にやってみよう), was released by "COCOCOROチャンネル." One of the most essential ingredients in Japanese ramen is the chashu. Ramen from famous restaurants are served with only the finest chashu, which will have you grinning as you eat it. In this video, the chef at PetitLucky shares his recipe for making delicious chashu that you'd find at a restaurant, at home. It may take a little bit of work, but you'll be able to make your own delicious ramen in no time! If you want to make amazing Japanese ramen in your own home, take a look at this recipe for chashu!

The "Unagi Donabe Gohan Zen" at Kyouman Gion in Gion, Kyoto This video shows "Unagi Donabe Gohan Zen" being made at Kyouman Gion.　It's a type of rice dish cooked in an earthenware pot with unagi eel. In the video, you can see the chefs at Kyouman Gion starting off by filleting live eel taken from their tank, skewering it, grilling it over a charcoal fire, and finally making their specialty dish Unagi Donabe Gohan. They use delicious domestic eels from Kagoshima, Aichi, Shizuoka, and other parts of Japan, as well other fresh ingredients bought on the day. When you visit Kyoto, consider stopping by Kyouman Gion for some delicious eel dishes! ◆Kyouman Gion Store Information◆ 【Address】51-2 Motoyoshi-cho, Yamato Shinbashi Higashi-iru, Higashiyama-ku, Kyoto City, Kyoto 【Access】318 meters from Gion Shijo Station 【Price Range】¥5,000+ 【Hours】11:00-15:00 (L.O. 14:00) / 17:00-23:00 (L.O. 22:00) 【Closures】Irregular 【Parking】None 【Phone】075-551-7337 【Official Homepage】Kyouman Gion | KIWA https://kiwa-group.co.jp/kyouman_gion/ 【Tabelog】Kyouman Gion (時菜 今日萬 祇園) https://tabelog.com/en/kyoto/A2601/A260301/26031429/

This video, titled [Fukuoka Gourmet] Three-Michelin Star [One of the leading sushi restaurants in Kyushu] The peak of sushi! [Sushi Sakai] Nishinakasu, Fukuoka City, Fukuoka Prefecture｜sushi｜鮨｜sushi sakai｜ウニ王子チャンネル#88" (【福岡グルメ】ミシュラン三つ星「九州を代表する鮨の名店」で最高峰の鮨体験！【鮨さかい】福岡県福岡市西中洲｜sushi｜鮨｜sushi sakai｜ウニ王子チャンネル#88), was released by "Uni Prince Channel" (ウニ王子チャンネル#88). This video introduces Sushi Sakai, a famous restaurant in Kyushu that has 3 Michelin stars and has been ranked #1 in Tabelog Gold for 3 years in a row! It was only a year after becoming independent that Sakai received one star, and four years later it was awarded its third. Every dish brought to you is top-notch and the sushi is to die for! This video introduces a 30,000 yen course meal from Sushi Sakai, be sure to check it out!

Nodaya This video shows the Nodaya style unagi (eel) skewers of Nodaya . Nodaya is a famous restaurant with a long history, established in 1953. Its parent organization, "Nodaya Higashi-Seiki," was established in 1868 (the first year of the Meiji Period). Nodaya has handed down traditional techniques for cooking eel and river fish since the Edo period, and has trained many chefs as the best eel and fish specialty restaurant in Japan's Kanto region. From 1:29, there's an explanation of Nodaya's unagi skewers, and from 4:57, they show the actual skewering process There are various types of skewering methods for the same eel, depending on the size of the eel and the dish, and you'll find that they are made with masterful techniques. Be sure to check out the historic skills of this master eel chef!

This video, titled "[Peony Daikon] Artisanal Vegetables｜Mukimono｜How It's Made" (【牡丹華大根】　細工野菜　むきもの　作り方), was released by "Japanese Food Craft Channel" (和食の技術チャンネル). Beautiful mukimono vegetables are sometimes served on Japanese plates. This video shows you how to make peony flower daikon radish. Other ingredients such as carrots, pumpkins and potatoes are also used for decoration. In addition to the flower and bird-shaped peonies, there are also peonies representing the four seasons and congratulatory peonies, which are so beautiful you'd never get bored looking at them. In the course of their training, Japanese chefs learn how to properly peel vegetables and even learn how to carve them. Just one piece of mukimono can make a dish look gorgeous.

This video, titled "Shinjuku Gyoenmae "Sobahouse Konjikihototogisu" Inducted Into the Ramen Walker Grand Prix Hall of Fame! [Ramen Walker TV #219] the Ultimate Bowl of Ramen That Has Been Awarded a Star in World Famous Guidebooks!" (新宿御苑前『SOBA HOUSE 金色不如帰』ラーメンWalkerグランプリ殿堂入り店！世界的ガイドブックでも星を獲得した究極の一杯【ラーメンWalkerTV #219】), was released by "ramenwalker." "Sobahouse Konjikihototogisu" in Shinjuku is a popular ramen shop that attracts many ramen fans. Among them, their popular "Shio Soba" (salt soba) is known as the ultimate bowl of ramen that wins the hearts of visitors. The secret to the delicious ramen is the white truffle oil used in the soup. Of course, the noodles are handmade in the shop and the toppings are made from a variety of original ingredients. If you want to enjoy some of the most delicious ramen in Japan, visit Sobahouse Konjikihototogisu in Shinjuku!

This video, titled "Asakusabashi [Motenashi Kuroki] High quality ramen made by a master of Japanese and Italian cuisine! [Ramen Walker TV #211]" (浅草橋『饗 くろ㐂』和食やイタリアンで腕を振るってきた店主が手掛けるハイクオリティーなラーメン！【ラーメンWalkerTV #211】), was released by "ramenwalker." Motenashi Kuroki in Asakusabashi is one of the most popular ramen shops in Tokyo. The owner of Motenashi Kuroki was trained in Japanese and Italian restaurants, and his special soy sauce soba noodles have a concentrated flavor of seafood, Japanese soup stock, and back fat. This ramen is served with toppings such as black pork chashu simmered in mellow red wine and Fuji Genton pork grilled in sauce. If you're looking for supreme ramen, which the culinary professional considers to be a culmination of his work, be sure to visit Motenashi Kuroki.

This video, titled "Kichisen's Three-Star Chef, the Art of Kyoto Cuisine" (京都吉泉三ツ星シェフ、京料理の巧みの技), was released by "Kichisen Kyoto" (吉泉京都). This video is about Chef Yoshimi Tanigawa, the owner of the famous Kyoto kaiseki restaurant Kichisen, which was awarded three stars by Michelin. There are no fancy techniques, but rather, with his extensive experience and clean knife handling, he is able to create dishes that will make even Michelin chefs wince. Chef Yoshimi Tanigawa aims to create dishes with the power to change people's view of life, and he does not forget to sharpen the knives that are essential to create the dishes! In this video, you can learn more about Chef Yoshimi Tanigawa and his cooking!

The Eel Restaurant "Kiyomura" in Shizuoka City, Shizuoka Prefecture This Video Shows the Chefs at the Eel Shop "Kiyomura" Making Unaju With Live Eel! The best thing about Kiyomura's unaju is that it's extremely cost effective. Unaju is usually priced at around 3,000 yen, but at Kiyomura you can get it for as little as 1,800 yen! In the video, you can see the live eel being flayed and skewered in one fell swoop. Be sure to check it out! ◆Kiyomura Store Information◆ 【Address】4-14-5 Mabuchi, Suruga, Shizuoka, Shizuoka 【Access】An 18-minute walk from Shizuoka Station, or 10 minutes by bus from Shizuoka Station 【Avg cost.】¥1800+ 【Hours】11:00-21:00 【Closures】None 【Parking】Available 【Phone】054-287-5045 【Tabelog】Kiyomura https://tabelog.com/en/shizuoka/A2201/A220101/22017921/